Confetti Dip


Makes 8 servings


1 cup fat-free or reduced-fat sour cream
4 teaspoons dry ranch-style salad dressing mix
1/4 cup finely chopped carrot
1/4 cup finely chopped cucumber
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped zucchini


  1. Combine sour cream and dressing mix in medium bowl; mix well. Stir in chopped vegetables; cover. Refrigerate 2 to 3 hours for flavors to blend.
  2. Transfer dip to medium serving bowl. Serve with assorted fresh vegetable dippers.

Nutritional Information

Serving Size: 1/8 of dip (without dippers)
Calories 31
Calories from Fat 26 %
Total Fat 1 g
Saturated Fat <1 g
Cholesterol 1 mg
Carbohydrate 4 g
Fiber <1 g
Protein 2 g
Sodium 37 mg

Dietary Exchange

Vegetable 1

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